UNIVERSITY  OF   CALIFORNIA   PUBLICATIONS 

COLLEGE  OF  AGRICULTURE 

AGRICULTURAL  EXPERIMENT  STATION 

BERKELEY,   CALIFORNIA 


PORK  PRODUCTION   UNDER 
CALIFORNIA    CONDITIONS 


BY 
J.  I.  THOMPSON 


BULLETIN  No.  237 

Berkeley,  Cal.,  June,  1913 


UNIVERSITY  Of  CALIFORNIA  PRESS 

BERKELEY 

1913 


Benjamin   Ide   Wheeler,   President   of   the   University. 

EXPERIMENTAL  STATION   STAFF 
T.  F.  Hunt,  D.Agr.,  Director. 
E.    W.    Hilgakd,    I'h. I).,    1,1.,. I).,    Chemist    (Emeritus). 

E.  J.  Wickson,  M.A.,  Horticulturist. 

H.  J.  WEBBER,   Ph.D.,   Director  Citrus  Experiment   Station,    Riverside 
H.  E.  Van  Norman,  B.S.,  Vice-Director  and  Dean  of  University   Farm 
W.  A.  Setchell,  Ph.D.,  Botanist. 
Lerot  Anderson,  Ph.D.,  Dairy  Industry. 

M.   E.  JAFFA,  M.S.,   Nutrition   Expert. 

R.   II.   Loughridge,    Ph.D.,    Soil   Chemist   and    Physicist    (Emeritus). 
C  W.  Woodworth,  M.S.,   Entomologist. 

'Ralph    E.  Smith    P,.S.,  Plant  Pathologist  and  Superintendent  of  Southern  California 
Pathological    Laboratory    and    Experiment    Station. 

F.  R.  Marshall,  B.S.A.,  Animal  Industry. 
J.  E.  Coit,  Ph.D.,  Citriculturist. 

J.  W.  GlLMORE,  M.S. A..  Agronomist. 
C.  F.  Shaw,  B.S.,  Soil  Technologist. 
J.  W.  Gregg,  B.S.,  Floriculturist 

*G.   W.   Shaw,   M.A.,   Ph.D.,   Experimental   Agronomist   and   Agricultural   Technologist, 
in  charge  of  Cereal  Stations. 

B.  A.  Etcheverry,  B.S.,  Irrigation   Expert. 
F.  T.  Bioletti,  M.S.,  Viticulturist. 

W.  T.  Clarke,  B.S.,  Assistant  Horticulturist  and  Superintendent  of  University  Exten- 
sion in  Agriculture. 
John  S.  Burd,  B.S.,  Chemist,  in  charge  of  Fertilizer  Control. 

C.  B.  Lipman,  Ph.D.,  Soil  Chemist  and  Bacteriologist. 

George    E.    Colby,   M.S.,    Chemist    (Fruits,    Waters,    and    Insecticides),    in    charge   of 

Chemical  Laboratory. 
*H.  J.  Quayle,  M.S.,  Assistant  Entomologist. 
H.  M.  Hall,   Ph.D.,  Assistant  Botanist. 
C  M.   Haring,  D.V.M.,  Veterinarian  and   Bacteriologist. 
E.   B.   Babcock,   B.S.,   Agricultural   Education. 
W.  B.  Herms,  M.A.,   Assistant  Entomologist. 
W.  T.  Horne,  B.S.,  Assistant  Plant  Pathologist. 
L.  M.  Davis,  B.S.,  Assistant  Dairy  Industry. 
W.  W.  Bonns,  B.S.A.,  Assistant  Pomologist. 

A.  J.  Gaumnitz,  M.S.,  Assistant  Agronomist,  University  Farm,  Davis. 
T.  F.  Hunt,  B.S.,  Assistant  Plant  Pathologist. 

E.  H.   Hagemann,  Assistant  in  Dairying,   Davis. 

J.  I.  Thompson,  B.S.,  Assistant  Animal  Industry,   Davis. 
J.   C.    Bridwell,   B.S.,    Assistant   Entomologist. 
L.    Bonnet,   I. A.,   Assistant  Viticulturist. 

F.  C.  H.  Flossfeder,  Assistant  in  Viticulture,  University  Farm,  Davis. 
M.  E.   Stover,  B.S.,   Assistant  in  Agricultural  Chemical   Laboratory. 

H.   S.   Baird,   B.S.,   Assistant   Dairy   Industry. 

Walter  H.  Dork,  B.S.,  Chemist  Fertilizer  Control. 

P.   L.   Hibbard,   B.S.,   Assistant  Fertilizer  Control   Laboratory. 

C.  H.  McCharles,  M.S.,  Assistant  Agricultural  Chemical   Laboratory. 

B.  A.   Madson,   B.S.A.,   Assistant   Experimental   Agronomist. 

Walter  E.  Packard,  M.S.,   Field  Assistant  Imperial  Valley  Investigation.   El  Centre. 
S.    S.   Rogers,   B.S.,    Assistant   Plant   Pathologist,    Plant   Disease   Laboratory,    Whittier. 

C.  0.   Smith,  M.S.,   Assistant   Plant   Pathologist,   Plant   Disease   Laboratory,   Whittier. 

E.  H.  Smith,  M.S.,  Assistant  Plant  Pathologist. 

C.  L.  Roadhouse,  D.V.M.,  Assistant  in  Veterinary  Science. 

F.  M.  Hayes,  D.V.M.,  Assistant  Veterinarian. 

P.  S.  Burgess,  M.S.,  Assistant  Soil  Bacteriologist. 

W.   F.   Gericke,  B.S.,   Assistant   Soil  Chemist. 

J.  E.  Dougherty,   B.S.A.,  Assistant  Poultry  Husbandry. 

W.    H.   VOLCK,    Field    Assistant    in    Entomology,    Watsonville. 

E.  L.  Morris,  B'ield  Assistant  in  Entomology.   San  Jose. 

E.  E.  Thomas,  B.S.,  Assistant  Chemist,  Plant  Disease  Laboratory,  Whittier. 

G.  P.   Gray,   M.S.,   Chemist  in   Insecticides. 

H.   D.   Young,    B.S.,   Assistant   in   Agricultural   Chemistry,    Plant   Disease   Laboratory. 

Whittier. 
A.  R.  Tylor,  B.S.,  Assistant  in  Plant  Pathology,   Plant  Disease  Laboratory,   Whittier. 
W.  V.  CRUESS,  B.S.,  Assistant  in  Zymology. 
J.  F.  Mitchell,  D.V.M.,  Assistant  in  Veterinary  Laboratory. 
M.  R.  Miller,  B.S.,  Assistant  Chemist  in  Insecticides. 

F.  H.  Wilson,  B.S.,  Assistant  in  Soil  Chemistry. 
W.  M.   Mertz,  Assistant  in   Pomology,   Riverside. 

Anna  M.  Lute,  A.B.,  Scientific  Assistant.   U.  S.  Dept.  of  Agriculture. 

D.  L.  Bunnell,  Secretary  to  Director. 


Absent  on  leave. 


PORK  PRODUCTION  UNDER  CALIFORNIA  CONDITIONS 


BY 

J.  I.  THOMPSON 


INTRODUCTION 

The  number  of  letters  received  at  the  Experimental  Station  asking 
for  information  on  the  feeding  and  management  of  swine  far  exceeds 
the  total  inquiries  concerning  all  other  classes  of  stock.  Interest  in 
this  subject  is  equalled  only  by  the  need  of  practical  information  that 
can  be  utilized  at  once. 

Feeding  experiments  with  swine  are  now  being  conducted  con- 
tinuously at  the  University  Farm.  It  is  not  the  primary  object  of 
this  pamphlet  to  give  the  results  of  these  experiments,  but  rather  to 
furnish  a  compilation  of  useful  knowledge  for  the  benefit  of  all 
inquirers.  When  the  experiments  have  been  conducted  long  enough  to 
make  the  conclusions  reasonably  free  from  doubt,  they  will  be  pub- 
lished. The  information  in  this  pamphlet  is  meant  to  be  just  as 
applicable  for  the  farmer  in  Imperial  as  for  the  one  in  Siskiyou 
county,  or  for  the  hog  breeder  in  the  Sacramento  as  well  as  in  the 
San  Joaquin  valley. 

WHY  THE  INDUSTRY  IS  AN  IMPORTANT  ONE 
California  is  producing  only  one  hog  for  every  three  people  in  the 
state.  We  have  only  eight  hogs  to  the  square  mile,  whereas  Illinois  has 
sixty.  Approximately  thirty  carloads  of  pork  products,  chiefly  hams, 
bacon  and  lard,  are  shipped  here  from  eastern  states  every  week, 
besides  about  twenty-five  carloads  of  live  hogs. 

There  is  evidently  no  danger  of  the  supply  exceeding  the  demand 
for  a  considerable  time.  Also,  at  the  rate  at  which  dairying,  par- 
tictdarly  butter  and  cheese  making,  is  increasing,  many  more  hogs 
Avill  be  needed  to  consume  the  by-products  of  the  dairies. 

BREEDS  AND  TYPES 

Two  radically  different  types  of  hogs  exist.  These  are  the  lard 
and  the  bacon  types.  The  lard  type  is  the  one  best  suited  for  the 
production  of  hams,  shoulders  and  broad  fat  backs  and  loins.  The 
bacon  type  is  the  one  particularly  adapted  to  the  production  of  deep, 
long,  smooth  sides.  In  this  type  the  shoulders  and  hams  are  com- 
paratively light  and  the  back  not  nearly  so  broad  as  in  the  lard  type. 

[559] 


560  UNIVERSITY    OF    CALIFORNIA  —EXPERIMENT   STATION 

The  following  copies  of  score  cards  show  on  what  parts  the  greatest 
emphasis  is  placed  in  the  two  types: 

I, A  KM)    HOGS 

Perfect 
si  \i.k  of  Points  score 

General  Appearance: 

1.  Weight,  score  according  to  age  6 

2.  Form,     deep,    broad,    low,    long,    symmetrical,     compact     standing 

squarely  on  legs  In 

3.  Quality,   hair  silky;  skin  fine;   bone  fine;   mellow  covering  of  flesh, 

free  from  lumps  and  wrinkles  10 

4.  Condition,  deep,  even   covering  of  flesh  and  fat  over  all  parts  of 

the    body 10 

Head  and  Neck: 

.">.   Snout,   medium    length,   not  coarse   1 

6.  Eyes,  full,  mild,  bright  1 

7.  Face,  short,  cheeks  full  1 

8.  Ears,   fine,  medium  size,  soft  1 

9.  Jowl,   strong,  neat,  broad  1 

10.  Neck,  thick,  medium  length  1 

Forequarters  : 

11.  Shoulder,  broad,  deep,  full,  compact  on  top  6 

12.  Legs,    straight,    short,    strong;    bone    clean,    pasterns    upright;    feet 

medium    size    2 

Body  : 

13.  Chest,  deep,  broad;  large  girth  4 

14.  Sides,  deep,  lengthy,  full;  ribs  close  and  well  sprung  G 

15.  Back,  broad,  straight,  thickly  and  evenly  fleshed  10 

16.  Loin,  wide,  thick,  straight  •. 8 

17.  Belly,  straight,  even  4 

Hindquarters  : 

18.  Hips,  wide  apart,  smooth  2 

19.  Rump,  long,  wide,  evenly  fleshed,  straight 2 

20.  Ham,  heavily  fleshed,  plump,  full,  deep,  wide  10 

21.  Thighs,  fleshed  close  to  hocks  2 

22.  Legs,    straight,   short,   strong;    bone   clean;    pasterns   upright;    feet 

medium    size    2 

BACON  HOGS 

Perfect 
Scale  op  Points  score 

General  Appearance: 

1.  Weight,  170  to  200  lbs.,  largely  the  result  of  thick  cover  of  firm 

flesh  6 

2.  Form,  long,  level,  smooth,  deep  10 

3.  Quality,  hair  fine;  skin  thin;  bone  fine;  firm,  even  covering  of  flesh 

without  any  soft  bunches  of  fat  or  wrinkles  10 

4.  Condition,   deep,   uniform   covering   of   flesh,    especially    in    regions 

of  valuable  cuts  10 

Head  and  Neck: 

5.  Snout,   fine   1 

6.  Eyes,  full,  mild,  bright  1 

7.  Face,  slim  1 

8.  Ears,  trim,  medium  size  1 

9.  Jowl,  light,  trim  1 

10.  Neck,  medium  length,  light  1 


Bulletin  237]  pork  PRODUCTION  IN  CALIFORNIA  561 

FOREQUARTERS : 

11.  Shoulders,  free  from   roughness,  smooth,   compact  and  same  width 

as  back  and  hind  quarters  6 

12.  Breast,  moderately  wide,  full  2 

33.  Legs,    straight,    short,    strong,   bone   clean;    pasterns    upright;    feet 

medium    size    2 

Body: 

14.  Chest,   deep,  full   girth   4 

15.  Back,  medium  and  uniform  in  width,  smooth  8 

16.  Sides,   long,  smooth,  level  from  beginning  of  shoulders  to   end   of 

hind   quarters.     The    side   at   all   points   should   touch   a    straight 
edge  running  from  fore  to  hind  quarter  10 

17.  Ribs,  deep  2 

18.  Belly,  trim,  firm,  thick  without  any  flabbiness  or  shrinkage  at  flank..  10 

Hindquarters  : 

19.  Hips,  smooth,  wide;  proportionate  to  rest  of  body  2 

20.  Rump,  long,  even,  straight,  rounded  toward  tail  2 

21.  Gammon,    firm,    rounded,    tapering,    fleshed    deep    and    low    toward 

hocks  8 

22.  Legs,  straight,  short,  strong;  feet  medium  size;  bone  clean;  pasterns 

upright    2 


Which  is  the  best  breed  of  hogs  for  California,  is  the  question  asked 
more  often  than  any  other.  We  do  not  believe  that  there  is  a  "best" 
breed,  for  this  state,  but  we  do  believe  that  any  breed  is  better  than  no 
breed.  Representatives  of  Poland-Chinas,  Duroc-Jerseys,  Berkshires 
and  Chester  Whites  are  to  be  found  representing  the  lard  type;  Tam- 
worths  and  Yorkshires  representing  the  bacon  type,  and  Hampshires 
occupying  an  intermediate  place  between  these  two.  Chester  Whites 
are  said  to  sunburn  quite  badly  in  some  localities,  and,  hence,  should 
have  shade  provided.  The  first  three  above  mentioned  are  well  dis- 
tributed over  the  state  and  all  seem  to  be  well  adapted  to  California 
conditions. 

The  individuality  of  the  animal,  together  with  the  care,  feed  and 
management  are  of  even  greater  importance  than  the  breed.  Also, 
the  type  within  a  breed  can  be  changed  quite  readily,  if  the  original 
type  does  not  seem  to  suit  the  environment  and  the  market  demands. 
The  breeder  should  keep  constantly  in  mind  the  fact  that  the  butcher 's 
preference  is  the  strongest  factor  in  the  establishment  of  the  market 
type  and,  therefore,  he  should  follow  this  standard  as  closely  as  pos- 
sible. It  makes  no  difference  to  the  butcher  whether  a  pig  has  black, 
red  or  white  hair,  provided  he  is  medium  in  length,  deep,  broad,  com- 
pact, well  filled  in  the  hams  and  shoulders,  and  dresses  out  a  reason- 
able per  cent  of  edible  meat. 

The  idea  has  become  very  prevalent  throughout  this  state  that  all 
of  the  desirable  qualities  and  none  of  the  undesirable  ones  are  to  be 
obtained  by  cross-breeding.     There  is  nothing  in  the  results  of  hun- 


562 


I'NIVKHSITY    OP    CALIFORNIA  —  EXPERIMENT    STATION 


dreds  of  experiments  to  verify  this  view.  Some  added  vigor  is  often 
noticeable  in  the  first  cross  between  distinct  breeds  in  herds  which  are 
badly  run  down.  However,  nearly  as  much  added  vigor  can  often  be 
secured  by  proper  selection  within  the  breed  as  by  the  more  radical 
method  of  cross-breeding. 


Figure  1. — A  desirable  type  of  lard  hog.     The  kind  that  produces  the  type 
of  pigs  the  market  demands. 


BUILDINGS 

Where  hogs  are  handled  in  large  numbers,  or  where  twenty  or 
more  brood  sows  are  kept,  a  hog  house  large  enough  to  accomodate  the 
majority  of  the  stock  is  often  found.  Such  a  house  is  not  absolutely 
necessary  in  this  state.  However,  this  system  has  the  advantage  of 
enabling  the  breeder  to  handle  the  hogs  with  less  expenditure  of  labor 
and  time  than  is  possible  if  they  are  scattered  over  a  larger  area. 
The  disadvantage  is,  that  disease  is  liable  to  reach  a  majority  of  the 
hogs  much  more  rapidly  after  it  breaks  out.  It  is  also  a  difficult 
matter  to  fence  the  lots  in  such  a  manner  as  to  allow  individual  sows 
with  pigs  to  be  kept  separately,  and.  at  the  same  time,  to  provide  suit- 
able irrigation  for  all  pasture  lots. 


Bulletin  237] 


PORK    PRODUCTION    IN    CALIFORNIA 


563 


When  such  a  house  seems  desirable,  it  may  be  cheap  and  simple 
in  construction,  but  should  be  convenient.  It  should  run  east  and 
west,  and  is  most  easily  arranged  with  a  row  of  pens  on  each  side 
of  an  alleyway,  which  extends  the  entire  length  of  the  building.  The 
walls  may  be  of  one  inch  matched  siding,  but  should  fit  very  close  in 
order  to  prevent  draughts.  The  roof  should  be  moderately  high,  to 
provide  sufficient  ventilation  in  summer.  Quite  a  number  of  windows 
should  be  installed,  in  order  to  provide  sufficient  sunlight  to  keep  the 
pens  dry  and  free  from  disease.  It  will  be  found  necessary  to  shade 
some  of  them  in  warm  weather.  The  pens  should  be  7'  x  8',  or,  for 
large  sows,  8'  x  10'. 


■ 

nil 

Figure  2. — Frame  of  colony  house,  9'  x  12',  for  two  medium  sized  sows  with  litters. 

There  are  many  things  to  be  said  in  favor  of  individual  houses. 
First  of  all  the  hogs  can  be  scattered  more,  thus  lessening  the  chances 
of  disease  spreading  through  the  entire  herd.  Secondly,  fields  and 
pastures  may  be  utilized  regardless  of  their  location  or  proximity  to 
other  farm  buildings.  Third,  such  buildings  are  comparatively  inex- 
pensive, and  the  number  can  be  increased  as  the  herd  increases  in  size. 

Obviously,  the  principal  objection  is  the  added  labor  required  at 
feeding  time  to  convey  the  feed  from  one  pen  to  the  next.  With  the 
aid  of  a  one-horse  wagon  and  a  few  barrels,  the  work  can  be  done 
quite  satisfactorily. 


.".Ii4  I    NIVEKSITY    OF    CALIFORNIA       EXPERIMENT    STATION 


Figure  3. — House  as  completed  from  above  frame,  showing  method  of  construction. 


Figure  4. — A  type  of  colony  house  for  one  sow  and  litter  (Size  6' x  8'  and  6'  high). 


Bulletin  237]  pork  production   ix  California  565 

There  are  a  number  of  types  of  these  houses.  For  a  single  sow, 
the  A  type  is  usually  built  6'  x  8'-6'  high.  The  rectangular  type  is 
built  7'  x  8'  for  one  sow,  or  9'  x  12'  and  divided  into  two  compart- 
ments. Those  with  the  higher  roof  and  with  provisions  for  opening 
either  the  sides  or  the  roof  have,  so  far,  proven  more  satisfactory. 

SELECTION  AND  MANAGEMENT  OF  BREEDING  STOCK 

When  the  desirable  type  is  once  firmly  fixed  in  the  mind,  sows 
for  breeding  should  be  selected  which  conform  to  this  type.  Perhaps 
the  ideal  breeding  sow  should  be  somewhat  longer  than  the  most 
advanced  type  demanded  by  the  butcher.  However,  this  may  be.  it 
is  desirable  to  get  all  the  length  possible,  so  long  as  depth  and  width 
are  secured  in  proportion  to  the  length.  A  sow  in  thin  or  in  breeding 
condition  often  appears  longer,  but  not  so  broad  as  a  fat  barrow  ready 
for  the  block.  The  most  satisfactory  sow  of  the  lard  type,  for  breed- 
ing purposes,  should  have  a  feminine  appearance  about  the  head, 
should  be  wide  between  the  eyes  and  not  too  coarse  in  the  ears.  The 
neck  should  blend  the  head  and  shoulders  together  smoothly,  and 
should  not  be  too  long.  She  should  be  of  good  length  of  body,  slightly 
arched  in  the  back,  with  no  crease  or  drop  just  back  of  the  shoulders. 
The  width  should  be  uniform  throughout,  and  the  depth  in  propor- 
tion to  the  length  and  width.  Be  sure  to  select  breeding  sows  of 
strong  constitution,  which  is  indicated  principally  by  the  depth  ami 
width  of  the  chest.  Get  them  as  wide  on  the  floor  of  the  chest  as 
possible.  Added  to  this,  should  be  a  bright  clear  eye,  and  a  general, 
vigorous,  thrifty  and  active  appearance.  Get  sufficient  bone  in  the 
legs  to  carry  the  animal  well,  and  be  sure  that  the  pasterns  are  not 
too  long,  but  are  strong  and  upright.  The  feet  should  be  of  medium 
size  and  the  toes  not  too  spreading. 

Sows  should  not  be  bred  to  farrow  until  they  are  at  least  twelve 
months  old.     The  average  period  of  gestation  is  112  days. 

A  young  sow  should  not  be  expected  to  produce  more  than  one 
litter  the  first  year.  Her  second  litter  may  be  farrowed  when  she 
is  slightly  less  than  two  years  of  age,  and  she  may  be  expected  to 
produce  one  litter  every  six  months  after  that,  provided  she  is  prop- 
erly fed  and  handled. 

Some  breeders  have  an  idea  that  sows  one  year  of  age  are  more 
desirable  than  older  sows  for  breeding  purposes,  but  such  an  idea  is 
not  justified  by  experiment.  An  average  of  the  weights  of  pigs  at 
farrowing  time  at  this  and  other  experiment  stations1  shows  the  follow- 

i  Bulletin  4,  Iowa  Experiment  Station;  Bulletin  104,  Wisconsin  Experiment 
Station. 


566  UNIVERSITY    OF   CALIFORNIA — EXPERIMENT   STATION 

ing:  That  sows  two  years  old,  or  older,  produced  -'1  per  cenl  more  pigs 
than  yearling  sows,  that  sows  two  years  old,  or  older,  produced  pi^s 
12  per  cent  heavier  than  those  produced  by  the  yearling  sows.  Such 
stat  isties  show  that  it  is  a  mistake  to  sacrifice  the  older  sows  and  depend 
on  young,  untried  gilts.  It  is  true  that  old  sows  often  become  so  heavy 
or  so  fat  that  they  lie  on  many  of  their  young  pigs,  or  they  get  deaf 
or  blind,  or  both,  which  helps  to  contribute  to  the  same  trouble.  When 
their  usefulness  is  impaired  in  this  way,  they  should  be  sold,  but  not 
until  then. 

The  boar  should  be  of  the  same  general  type  as  the  sows,  except 
for  differences  due  to  sex.  He  should  be  just  as  masculine  in  his  gen- 
eral appearance  as  the  sow  is  feminine.  He  is  generally  much  coarser 
in  the  head,  heavier  in  the  shoulders  and  fore-quarters,  and  slightly 
lighter  behind.  Many  breeders  prefer  to  select  a  boar  somewhat  more 
compact  than  the  sows,  but  the  same  general  type  should  be  kept  in 
mind.  Mature  boars  of  any  of  the  common  breeds  should  weigh  500 
to  550  pounds,  or  more,  when  mature,  and  many  weigh  650  pounds 
or  over.  Mature  sows  may  be  bred  to  farrow  almost  any  month  of 
the  year  in  this  state.  However,  less  trouble  will  be  experienced  if 
the  pigs  are  not  born  in  the  hottest  weather  or  in  the  worst  of  the 
rainy  season.  The  dates  of  reckoning  the  ages  of  pigs  for  the.  fairs 
and  live  stock  shows  are  March  first  and  September  first,  so  that 
breeders  who  contemplate  exhibiting  should  have  their  pigs  farrowed 
as  soon  as  possible  after  one  or  the  other  of  these  two  dates. 

The  sows  should  be  bred  to  farrow  as  closely  together  as  possible, 
for  the  pigs  not  only  look  better  if  they  are  about  the  same  size,  but 
they  thrive  better.  When  they  are  uneven  in  size,  the  larger  ones 
crowd  the  smaller  ones  away  from  the  trough  and  get  more  than  their 
share  of  the  feed. 

Young  sows  that  are  to  be  used  for  breeding  purposes  should  be 
separated  from  the  rest  of  the  herd  when  about  six  months  of  age. 
They  should  be  fed  a  growing  ration,  rather  than  a  fattening  one. 
Pasture  is  available  in  this  state  about  nine  months  out  of  every 
twelve,  and  it  should  be  utilized  for  the  breeding  animals  practically 
all  of  this  time.  If  the  pasture  is  alfalfa,  not  much  grain  will  be 
needed,  but  some  should  be  fed  at  all  times  to  the  growing  animals. 
Barley  will  probably  continue  to  be  the  basic  feed  for  pork  produc- 
tion in  this  state  for  a  considerable  time  to  come.  The  amount  of  it 
that  is  fed  should  be  governed  by  the  condition  of  the  animal.  If  a 
sow  is  thinner  than  judgment  dictates  that  she  should  be.  the  amount 
of  barley  should  be  increased.  If  she  seems  too  fat.  it  should  be 
decreased.    It  may  be  fed  wet  or  dry,  but  should  be  rolled  or  ground. 


Bulletin  237] 


PORK    PRODUCTION    IN    CALIFORNIA 


567 


If  soaked,  twelve  hours  is  sufficient.  Where  corn  is  available,  it  will 
do  fully  as  well  as  barley. 

When  barley  is  high  in  price,  oats  will  do,  but  they  are  rather 
too  bulky  to  be  as  valuable  for  hogs  as  either  barley  or  corn. 

The  young  sows  should  be  kept  growing,  and  in  vigorous  con- 
dition. 

Whenever  pasture  is  not  available  for  them,  some  concentrate, 
high  in  protein,  such  as  soy-bean  meal,  oil-meal  or  tankage  should  be 
fed  with  the  grain. 


Figure    5. — Alfalfa    rack    for    hogs. 


The  older  sows  will  need  grain  in  proportion  to  their  condition. 
Often  times  they  are  in  such  high  condition  that  no  grain  is  necessary, 
provided  they  have  good  alfalfa  pasture.  Alfalfa  hay,  skim  milk  and 
some  succulent  feed,  such  as  beets,  will  do  very  well  for  mature  sows 
in  high  condition  where  pasture  is  not  available.  The  chief  difficulty 
encountered  in  feeding  alfalfa  hay  is.  to  get  them  to  eat  enough  of  it. 
It  may  be  fed  in  a  rack  or  cut  and  mixed  with  the  grain. 

Following  are  some  rations  fed  at  the  University  Farm  with  favor- 
able results : 


;">(>«  UNIVERSITY    OP   CALIFORNIA       EXPERIMENT    STATION 

1.  Barley,  one-third;  oats,  one-third;  shorts,  one-third 

2.  Barley,  three-fourths;   alfalfa    hay.   one  -fourth 

3.  Barley,  one  half ;    shorts    or    middlings,    one-half 

4.  Barley,  nine-tenths;    tankage,   one-tenth 

5.  Barley,  one  half;  oats,  one  fourth;  shorts,  one  foiirlh,  and   throe  pounds 

of  slum   milk   for  each   pound  of  grain. 

(The  above  are  proportioned  by   weight). 

Any  of  the  first  three  rations  would  be  improved  l>y  the  addition 
of  skim  milk.  They  may  be  fed  dry,  but  less  of  the  grain  is  rooted  out 
of  the  trough  and  blown  away  or  tramped  in  the  mud  if  fed  wet. 

Exercise  is  absolutely  necessary  for  pregnant  brood  sows,  whether 
old  or  young.  When  pasture  is  available,  they  will  usually  take 
sufficient  exercise  of  their  own  accord,  but,  when  confined  in  a  dry  lot, 
they  are  very  liable  to  get  too  lazy.  Should  this  condition  arise,  thej 
must  either  be  driven  a  short  distance  each  day.  or  the  feeding  place 
may  be  so  located  as  to  compel  them  to  walk  some  little  distance. 

If  properly  fed  and  exercised  during  the  period  of  pregnancy,  they 
will  be  strong  and  vigorous  at  farrowing  time,  and  should  require  no 
unusual  attention  at  that  time.  If  too  fat  or  too  thin  and  weak,  they 
should  be  watched  carefully.  Two  or  three  days  before  the  farrowing 
date,  the  sow  should  be  put  in  a  pen  by  herself.  This  pen  should  have 
been  previously  bedded  with  a  thin  layer  of  straw  and  a  guard  rail 
placed  along  at  least  three  sides.  This  may  be  built  of  2"  x  4"  material, 
and  should  be  placed  8"  from  the  floor  and  6"  from  the  wall.  The 
cleats  holding  it  to  the  wall  should  not  extend  below  it,  the  idea  being 
to  provide  a  space  8"  from  the  floor  and  6"  from  the  wall  where  the 
sow  cannot  lie,  thus  giving  the  little  pigs  a  chance  to  get  out  from 
behind  her  when  she  lies  down. 

For  forty-eight  hours  before  farrowing,  the  feed  should  be  light, 
and  none  given  at  all  for  twenty-four  hours  afterward.  She  should, 
however,  have  an  occasional  drink  of  water.  After  that,  she  should 
have  a  light  feed  of  grain  which  should  be  increased  daily  until  the 
sow  is  on  full  feed  in  about  two  weeks.  The  object  now  is  to  feed 
a  ration  that  will  produce  an  abundant  milk  flow  for  the  young  litter. 
Too  heavy  feeding  just  after  farrowing  produces  more  milk  than  the 
young  litter  can  take,  with  the  result  that  the  unused  portion  causes 
a  feverish  condition  in  the  udder,  which  often  produces  restlessness 
in  the  mother  and  scours  in  the  pigs. 

Oftentimes,  little  pigs  fight  badly,  and,  when  a  few  days  old,  their 
noses  and  heads  will  be  badly  scratched.  An  examination  of  their 
mouths  will  usually  reveal  the  presence  of  two  or  more  very  sharp, 
tusk-like  teeth,  often  black,  sticking  out  at  almost  right  angles  to  the 


Bulletin  237] 


PORK    PRODUCTION    IN    CALIFORNIA 


569 


regular  teeth.  These  should  he  removed  or  broken  off  with  a  pair 
of  tweezers. 

Large  litters  are  desirable  if  the  sows  can  raise  them  properly, 
but  an  average  of  six  or  seven  strong  vigorous  pigs  for  each  sow  in 
the  herd  is  more  desirable  than  an  average  of  eight  or  nine  moderately 
thrifty  or  inferior  ones. 

The  sows  should  be  kept  in  separate  pens  until  the  pigs  are  at 
least  two  weeks  old.  Then,  two  or  more  may  be  turned  together  if 
the  pigs  are  about  the  same  size.     Otherwise,  the  older  and  stronger 


Figure  6. — Desirable  type  of  sow  for  producing  a  large  vigorous  litter. 


ones  will  rob  the  younger  and  weaker  ones.  The  sow  should  have 
pasture  continuously  while  she  is  suckling  the  litter,  if  it  is  at  all 
possible  to  provide  it.  The  pigs  should  have  room  to  take  whatever 
exercise  they  desire. 

The  sow  should   be   fed  some  grain   in   addition   to  the  pasture. 
When  the  pigs  are  about  four  weeks  old,  they  will  begin  to  eat  from 


570  UNIVERSITY    OF    CALIFORNIA — EXPERIMENT    STATION 

the  trough  with  the  mother.  They  should  theu  be  provided  with  a 
separate  trough  in  which  some  grain  and  skimmed  milk  are  placed. 

A  summary  of  Experimental  Station  Records  shows  that  pigs 
make  their  cheapest  gains  while  nursing,  so  that  every  possible  effort 
should  be  put  forth  to  make  their  gains  at  this  time  as  large  as  possible. 
These  same  results  show  that  it  takes  thirty-three  per  cent  more  grain 
to  produce  a  pound  of  gain  on  a  300-pound  pig  than  on  a  pig  under 
fifty  pounds. 

The  following  rations,  proportioned  by  weight,  are  desirable  for 
sows  nursing  pigs: 

1.  Barley,  2  parts;  shorts,  3  parts.     Mix  with  water 

2.  Barley,  1    part;    skim   milk,   3   parts 

3.  Barley,  oats,  shorts, — equal  parts — alfalfa  pasture 

4.  Barley  and   shorts, — equal  parts- — alfalfa  pasture 

5.  Barley,  9   parts;   tankage,   1   part 

6.  Corn,  2  parts;  shorts,  1  part.     Add  5  per  cent  oil  meal. 

Skim  milk,  three  parts  to  one  of  grain,  will  improve  rations  1,  3, 
4  and  6.  The  sows  should  be  fed  what  they  will  readily  clean  up 
twice  a  day,  which  will  probably  be  from  five  to  seven  pounds.  If 
any  become  too  fat,  the  amount  should  be  reduced.  A  sow  with  a 
large  litter,  will  generally  lose  weight  rapidly  if  she  is  a  good  milk 
producer,  in  spite  of  the  most  careful  feeding.  For  this  reason,  such 
a  sow  should  be  in  the  very  best  of  condition  at  farrowing  time,  or 
she  may  become  so  weak  before  the  pigs  are  weaned  that  she  cannot 
walk. 

If  the  pigs  have  been  provided  with  feed  in  a  trough  where  the 
mothers  cannot  reach,  they,  will  have  learned  to  eat  very  well  by  the 
time  they  are  eight  weeks  old.  They  should  be  weaned  at  this  time. 
The  boar  pigs  which  seem  undesirable  for  breeding  purposes  may  be 
castrated.  Reduce  the  ration  of  the  sows  very  rapidly  for  a  few  days 
before  weaning  the  pigs,  in  order  to  check  the  milk  flow.  Then  take 
the  pigs  away  abruptly,  provide  them  with  pasture,  if  possible,  and 
all  the  grain  and  skim  milk  they  can  clean  up  three  times  a  day.  By 
the  time  they  are  four  months  of  age,  two  feeds  per  day  will  suffice. 

Feed  the  sows  very  little  grain  until  they  dry  up.  The  sows  that 
are  two  years  old  or  older,  should  be  bred  as  soon  as  possible  for  a 
second  litter.  All  those  that  are  in  low  condition  should  receive  a 
liberal  grain  supply,  until  they  approach  very  closely  the  condition 
required. 


Bulletin  237]  pork  production  in  California  571 

PRELIMINARY  RESULTS  OF  FEEDING   EXPERIMENT 

An  experiment  to  determine  the  attitude  of  the  markets  of  this 
state  in  regard  to  hogs  fed  continually  on  grain  and  properly  finished, 
has  just  been  completed  at  the  University  Farm.  The  object  was  to 
ascertain  whether  or  not  hogs  of  the  conformation  desired  by  packers, 
when  fed  a  grain  ration  continually  until  properly  finished,  would 
bring  a  relatively  higher  price  than  hogs  showing  less  finish. 

Thirty-eight  pigs  were  divided  into  two  lots  of  nineteen  each,  con- 
sisting of  eleven  Grade  Poland  Chinas  and  eight  Grade  Duroc-Jersovs, 
and  fed  as  follows : 

Lot  No.  1. — First,  rolled  barley  and  alfalfa  pasture.  Later,  rolled  barley, 
alfalfa  hay,  molasses  and  skim  milk. 

Lot  INo.  2. — First,  rolled  barley  and  alfalfa  pasture.  Later,  rolled  barley, 
alfalfa  hay  and  molasses. 

The  experiment  was  begun  on  September  3,  1912.  The  pigs  in 
Lot  No.  1  average  56.9  pounds  each,  and  in  Lot  No.  2,  54.6  pounds 
each.  For  the  two  months  while  alfalfa  pasture  was  available.  Lot 
No.  2  received  only  one-half  as  much  rolled  barley  as  Lot  No.  1. 
When  placed  in  the  dry  lot.  Lot  No.  2  was  fed  approximately  two- 
thirds  as  much  rolled  barley,  alfalfa  hay  and  molasses.  At  the  close 
of  the  first  month,  one  Duroc  pig  in  Lot  No.  2  was  injured  and  had 
to  be  removed. 

They  were  sold  on  Tuesday,  March  11,  1913,  to  the  Western  Meat 
Company  of  San  Francisco. 

Lot  No.  1  weighed  4040  lbs.,  sold  for  $9.12%  per  one  hundred  pounds  and 
the  dressed  carcasses  weighed  80.7  per  cent  of  their  live  weight. 

Lot  No.  2  weighed  2925  lbs.,  sold  for  $8.80%  per  one  hundred  pounds,  and 
the  dressed  carcasses  weighed  78.7  per  cent  of  their  live  weight. 

The  market  price  for  that  day  was  $8.35  a  hundred  for  hogs  dress- 
ing seventy-five  per  cent.  These  hogs  brought  fifteen  cents  per  hun- 
dred pounds  additional  price  for  each  per  cent  that  they  dressed  above 
seventy-five,  making  an  additional  price  of  forty-five  cents  per  hun- 
dred pounds  for  Lot  2,  and  seventy-seven  and  one-half  cents  per 
hundred  pounds  additional  for  Lot  1.  The  premium  above  market 
price  is  based  on  the  increased  amount  of  dressed  meat  which  grain 
fed  hogs  produce  above  those  as  commonly  fed  in  this  state.  In  this 
case,  Lot  1  produced  5.7  pounds  per  hundred  above  the  state  average 
of  75.  Lot  2  produced  3.7  pounds.  The  only  way  the  packer  can 
determine  this  is  by  the  weight  of  the  carcass  compared  to  the  live 
weight.     The  packers  assured  the  Experiment  Station  that  they  were 


572  UNIVERSITY    OF   CALIFORNIA-     EXPERIMENT   STATION 


Figure  7. — Lot  No.  1,  showing  desirable  depth  of  body,  width  of  back  and 
smoothness  throughout. 


Figure   8. — Lot  No.   1    (same  as  illustration   on  page   12-a.) 


Bulletin  237]  pork  production  in  California 


573 


Figure   9. — Lot    No.    2,    showing   less   size,   width    and   finish    than    those    in 
Lot  No.  1. 


Figure  10. — Lot  No.  2   (same  as  illustration  on  page  12-c). 


r>74 


UNIVERSITV    OK    CALIFORNIA EXPERIMENT    STATION 


ready  to  pay  to  anyone  a  premium  of  fifteen  cents  per  hundred 
pounds  live  weight  for  each  per  cent  the  carcass  dresses  out  above 
the  state  average  of  75  per  cent  if  they  could  be  sure  that  the  lot 
had  been  grain  fed  and  would,  therefore,  not  suffer  the  shrinkage 
common  on  carcasses  not  "rain  fed.  It  is,  therefore,  essential  that 
the  seller  of  grain  fed  hogs  shall  see  that  the  buyer  has  opportunity 
to  assure  himself  that  the  hogs  to  be  marketed  are  being  or  have 
been  grain  fed  for  a  long  enough  time  to  insure  the  increased  quality 
which  commands  the  premium.  The  barley  marketed  by  feeding  to 
Lot  1  brought  thirty-three  cents  per  one  hundred  pounds  more  than 

that  fed  to  Lot  2.  This  was  due  in 
part  to  the  larger  gains  made  by 
Lot  1,  and  in  part  to  their  higher 
selling  price. 

The  factors  which  influence 
dressing  percentage  are:  the  age, 
condition,  paunch  and  stomach  con- 
tents. A  hog  lacking  in  trimness 
and  with  the  stomach  and  intestines 
filled  when  weighed,  will  dress  out 
a  much  lower  per  cent  than  a  trim 
hog  that  has  not  been  fed  for  sev- 
eral hours.  The  condition,  especi- 
ally the  amount  of  fat  and  lean 
meat,  is  the  chief  factor  in  produc- 
ing a  high  percentage  of  carcass 
weight  to  live  weight.  Since  the 
hogs  correctly  fed  and  properly 
finished,  not  only  sell  for  more  money  and  return  the  feeder  a  larger 
profit,  but,  at  the  same  time,  cost  the  packers  less  per  pound  dressed, 
and  sell  from  their  coolers  for  a  higher  price,  it  is  obviously  better  for 
every  one  concerned  to  select  the  proper  type  and  then  feed  them 
continuously  until  they  are  ready  for  market. 

GROWING  PIGS  FOR  MARKET  OR  FOR  BREEDING  PURPOSES 
Pigs  weaned  at  eight  weeks  of  age,  which  have  been  properly  fed 
and  handled,  will  ordinarily  weigh  about  thirty-eight  or  forty  pounds. 
If  they  are  fall  pigs,  they  may  necessarily  be  kept  in  the  dry  lot,  for 
the  alfalfa  after  it  has  been  frosted,  is  not  desirable  feed  for  them. 
If  they  are  spring  pigs,  they  should  be  put  on  alfalfa  pasture  and 
fed  liberally  on  grain  at  the  same  time.  Some  skim  milk  is  more 
essential  just  after  weaning  than  at  any  other  time. 


Figure  1. — Typical  barrow  from  Lot 
No.  1 — a  desirable  market  type. 


Bulletin  237]  PORK  PRODUCTION  IN  CALIFORNIA  575 

It  is  for  these  young  pigs  that  alfalfa  is  most  useful,  and  an 
acre  of  it  will  furnish  green  feed  for  twenty  average  sized  pigs.  The 
hreeder  should  have  his  market  hogs  weighing  at  least  200  pounds  when 
eight  months  of  age,  and  many  breeders  are  not  satisfied  with  less 
than  225  pounds  at  this  time.  To  get  this  weight  economically,  alfalfa 
pasture  should  be  available.  It  furnishes  the  protein  necessary  for 
the  muscular  development  of  the  pig,  and  also  provides  an  abundance 
of  lime  and  phosphorus ;  the  two  materials  so  essential  in  bone  build- 
ing. There  is  no  occasion  for  a  hog  breeder  in  this  state  to  send  hogs 
to  market  that  are  too  light  boned  to  properly  carry  their  weight. 
Grain  must  be  fed  in  addition,  for  the  stomach  and  digestive  tract  of 
the  pig  are  small  compared  with  the  sheep  and  cow,  for  which  reason  he 
will  gain  very  little  on  pasture  alone.  For  100  pounds  live  weight, 
the  capacity  of  the  stomach  of  the  pig  is  only  20  per  cent  of  that  of 
the  cow.  However,  while  grazing,  he  gets  an  abundance  of  exercise 
and  fresh  air,  and,  even  though  the  pasture  furnishes  little  more  than 
a  maintenance  ration,  his  digestive  tract  is  so  stimulated  that  he  makes 
the  most  out  of  the  grain  fed  in  conjunction  with  it.  and,  therefore, 
produces  his  most  economical  gains  under  these  conditions. 

The  daily  gains  on  market  pigs  should  increase  as  the  pig  grows 
older,  but  the  per  cent  of  increase  compared  to  the  live  weight  decreases. 

The  Wisconsin  Station2  found  that,  while  a  pig  under  100  pounds 
weight  gained  in  one  day  .83  of  a  pound,  which  was  7.4  per  cent  of 
his  weight,  a  pig  under  200  pounds  gained  1.25  pounds  per  day, 
which  was  only  5.0  per  cent  of  his  weight,  and  a  pig  under  350  pounds 
gained  1.4  pounds  per  day,  which  was  only  3.1  per  cent  of  his  live 
weight.  They  also  found  that  the  50  pound  pig  used  only  18  per  cent 
of  his  food  for  the  support  of  his  body,  leaving  82  per  cent  for  gain 
in  body  weight.  The  200  pound  pig  required  36  per  cent  of  all  he 
ate  for  support,  leaving  only  64  per  cent  for  gain  in  body  weight. 

They  also  found  that  a  50  pound  pig  ate  daily  6  pounds  of  feed 
for  100  pounds  body  weight,  while  a  300  pound  pig  consumed  only 
2.4  pounds  of  feed  for  each  100  pounds  body  weight.  The  only  con- 
clusions that  we  can  draw  from  these  data  are,  that  young  pigs  make 
the  most  economical  gains,  because  the  per  cent  of  the  total  feed  con- 
sumed that  is  required  for  maintenance  is  much  less  than  that  re- 
quired by  older  pigs.  Also,  they  eat  more  for  their  size.  Therefore, 
the  hog  breeder  should  get  the  idea  firmly  fixed  in  his  mind  that  he 
should  not  attempt  to  produce  a  hog  that  eats  very  little,  but  rather 
to  produce  one  that  can  consume  a  considerable  amount.     Then,  pro- 

2  Eeports  1889,  1890  and  1897. 


576  UNIVERSITY    OF    CALIFORNIA — EXPERIMENT    STATION 

vide  the  food  for  him  to  consume,  and,  in  this  way,  the  most  economical 
production  will  be  secured. 

The  pigs  intended  for  breeding  purposes  need  not  be  crowded  so 
rapidly  as  the  market  hogs,  but  should  be  kept  gaining  and  in  vigorous, 
thrifty  condition.  They  will  need  alfalfa  pasture,  and  an  additional 
grain  ration,  similar  to  that  fed  the  market  hogs,  only,  perhaps  not 
so  much  of  it.  There  is  an  idea  prevalent  in  many  sections  that 
because  the  market  prefers  a  225  pound  pig,  breeding  stock  need  not 
be  larger  than  that.  However,  it  has  been  conclusively  proven  that 
the  closer  an  animal  approaches  to  maturity,  the  less  economical  are 
its  gains.  This  means,  then,  that  a  market  hog  should  be  of  such  a 
conformation  and  possess  the  ability  to  acquire  sufficienl  finish  by  the 
time  he  weighs  225  pounds  so  that  he  will  supply  the  demands  of 
the  market;  yet,  it  does  not  follow  that  he  should  be  through  growing 
at  that  time.  If  he  is  through  growing  at  that  weight,  his  final  gains 
will  be  obtained  at  too  high  a  cost.  So,  we  should  not  lose  sight  of 
the  fact  that  breeding  stock  should  be  kept  up  to  the  weights  pre- 
scribed by  their  various  breed  record  associations,  which  are  450 
pounds  or  more  for  sows,  and  500  pounds  or  more  for  boars. 

Rations  suitable  for  growing  market  pigs: 

Barley  3,  wheat  3,  tankage  1 

Barley  2,  shorts   1 

Barley  3,  shorts   1,   skim   milk 

Barley  15,  oil  meal   1. 

Barley,  alfalfa   pasture 

Barley  11,  tankage  1,  alfalfa  pasture 

Barley  3,  shorts    1,    alfalfa   pasture 

Barley  1,  skim  milk  3,  alfalfa  pasture 

Barley  9,  tankage   1 

Indian  corn  may  be  substituted  for  barley  in  any  of  the  above 
rations,  and  skim  milk  added  to  almost  any  ration  for  growing  pigs 
will  improve  it.  Any  of  the  supplemental  feeds  should  not  be  added 
in  large  enough  quantities  to  induce  scouring. 

MINOR  DISEASES  AND  TREATMENTS 
Prevention 
The  financial  success  of  the  hOg  business  is  determined  largely 
by  the  health  of  the  herd,  which  is  most  easily  maintained  by  preven- 
tive methods.  Cleanliness,  the  most  neglected  and  most  influential 
factor,  should  receive  first  consideration.  A  hog  is  just  so  clean  and 
no  cleaner,  as  his  environment  affords.  He  wallows  in  mud  to  get 
cool ;  not  because  he  prefers  it  to  clean  water,  but  because  it  is  too 


Bulletin  237]  PORK   PRODUCTION   IN   CALIFORNIA  577 

often  more  abundant.  Clean,  dry  sleeping  quarters,  free  from  dust. 
where  the  sun  can  reach  occasionally;  clean,  well  drained  lots  and 
roomy  pastures  are  most  conducive  to  thrift  in  the  pig,  and  most  dis- 
couraging to  disease  germs. 

Inbreeding;  that  is,  the  mating  of  sows  with  boars  closely  related, 
is  very  liable  to  produce  weak,  low-vitality  pigs,  which  rapidly  suc- 
cumb, if  adverse  conditions  are  encountered,  or  fail  to  gain  rapidly 
and  economically. 

The  feed  should  be  of  sufficient  variety,  palatability,  bulk,  con- 
dition and  amount  to  keep  the  hog  thrifty,  for,  in  this  condition,  he 
is  much  better  able  to  ward  off  the  attacks  of  disease  germs  and  to 
withstand  the  attacks  of  parasites.  A  few  worms  may  make  very  little 
impression  on  a  thrifty,  vigorous  pig,  but  may  be  able  to  keep  one 
less  thrifty  from  gaining  at  all. 

Whenever  new  stock  is  brought  in,  it  should  be  kept  separated 
from  the  rest  of  the  herd  for  at  least  two  weeks,  until  any  diseases 
which  might  have  been  prevalent  in  the  herd  from  which  they  came, 
or  have  been  acquired  in  transit,  had  a  chance  to  develop. 

Dipping  may  be  classed  as  a  preventive  measure  and  also  as  a 
curative  one.  An  occasional  dipping  in  any  coal  tar  dip  solution  helps 
to  keep  the  hog  clean,  and  frees  him  from  lice.  The  latter  tend  to 
reduce  his  vigor  and  to  make  him  more  susceptible  to  disease.  The 
dipping  should  be  done  with  a  ten  days  interval  between  the  first  and 
second,  because  the  dip  will  not  kill  the  eggs  laid  by  the  lice;  hence, 
a  second  dipping  is  necessary  ten  days  later  to  kill  the  young  that  will 
have  hatched  since  the  first  dipping.  Some  breeders  who  have  had 
poor  success  with  the  coal  tar  dip  may  succeed  better  with  crude  oil 
for  lice  eradication.  It  may  be  sprayed  on  or  poured  over  the  top  of 
a  pool  of  water  so  that  the  hog  will  apply  it  himself. 

Diseases  and  Minor  Troubles 

Thumps  affect  young  pigs  from  ten  days  to  eight  weeks  old.  The 
symptoms  are :  heavy  breathing  and  a  pulsing,  beating  action  of  the 
flanks.  The  cause  is  heavy  feeding  of  the  sow  and  not  enough  exercise 
for  the  pigs.  If  discovered  in  time,  can  generally  be  corrected  by 
reducing  the  feed  and  compelling  the  pigs  to  take  exercise. 

A  trouble  in  which  the  symptoms  are  similar,  but  is  most  liable 
to  occur  in  older  hogs  which  are  very  fat,  is  asthma.  The  affected 
animal  should  be  kept  in,  away  from  all  dust,  fed  light  feeds  and 
compelled  to  take  plenty  of  exercise. 


578  UNIVERSITY    OF    CALIFORNIA— EXPERIMENT   STATION 

Canker  is  found  among  young  pigs.  Sore  places  appear  aboul 
the  mouth  and  nose,  especially  if  the  weather  is  cold  or  damp  so  thai 
the  pigs  bury  their  heads  in  any  filth  or  manure  while  sleeping.  The 
treatment  is  to  dip  their  heads  in  a  bucket  containing  a  three  per  cent 
solution  of  some  coal  tar  dip,  and  then  provide  clean  sleeping  quarters, 

Scours,  quite  common  in  young  pigs,  may  be  due  to  wet,  unclean 
quarters,  too  rapid  changes  of  feed  of  sows,  or  over-feeding.  If  the 
sow  is  producing  more  milk  than  the  pigs  can  take,  the  udder  becomes 
feverish  and  scours  in  the  pigs  is  the  result.  Correct  the  cause  and 
feed  a  teaspoonful  of  baking  soda  in  the  feed  to  the  sow  twice  each  day 
until  the  pigs  are  normal.  If  any  of  the  litter  continue  to  show  the 
trouble,  they  should  be  given  a  small  amount  of  castor  oil  from  a 
spoon,  and,  a  few  hours  later,  a  small  amount  of  soda  dissolved  in  milk. 

Piles  is  not  uncommon  in  pigs  being  heavily  fed  on  grain,  or 
receiving  an  abundance  of  green  alfalfa.  It  is  the  term  applied  to 
an  eversion  of  the  rectum.  It  may  also  be  caused  by  either  constipa- 
tion or  diarrhea.  Remove  the  cause,  wash  the  affected  parts,  and 
return  them  to  place. 

Worms  are  much  more  prevalent  among  hogs  than  is  commonly 
believed.  Oftentimes  coughing,  thought  to  be  caused  by  dust,  is  due 
to  worms.  They  may  be  found  free  in  the  intestinal  tract  or  attached 
to  the  walls.  They  not  only  assimilate  some  of  the  food  eaten  by  the 
pig,  but  also  interfere  with  his  digestive  functions  and  make  him  more 
susceptible  to  disease.  The  symptoms  are:  coughing,  tucked-up 
appearance  at  the  flank,  harshness  of  hair,  and  general  lack  of  vigor. 
The  appetite  may  be  either  voracious  or  squeamish.  One  of  the  most 
satisfactory  remedies  is  copperas  or  sulphate  of  iron.  The  dose  is  one 
dram  per  100  pounds  hog,  two  drams  per  300  pounds  hog.  It  should 
be  finely  pulverized,  dissolved  in  water  and  very  carefully  mixed  with 
the  slop.  The  trough  should  have  a  fence  around  it  and  a  large  gate 
provided  so  that  the  slop  may  be  placed  in  the  trough  and  all  the  pigs 
let  in  at  one  time,  so  that  each  gets  his  share.  If  they  are  uneven  in 
size,  they  should  be  divided  into  lots  according  to  size.  This  remedy 
should  be  fed  every  morning  for  a  week,  and  followed  by  one  dose 
of  Glauber  salts  to  clean  out  the  digestive  tract.  It  is  not  advisable 
to  let  the  pigs  run  on  pasture  during  this  time,  for  the  eggs  of  the 
parasites  will  be  scattered  about  in  such  a  manner  that  they  may  be 
later  picked  up  by  the  hogs.  Keep  them  in  a  dry  lot  and  when  the 
treatment  is  complete,  rake  up  the  droppings  and  burn  them,  or  haul 
them  to  a  remote  field.  Charcoal,  wood  ashes  and  salt  mixed  together 
and  placed  in  an  available  box  will  be  readily  eaten  and  appreciated 


Bulletin  -'.)', 


PORK    PRODUCTION    IN"    CALIFORNIA 


579 


Figure  12. — Typical  carcass  from 
Experimental  Lot  No.  1.  Notice  the 
deep  covering  along  the  back  and 
loin. 


Figure  13.— Typical  carcass  from 
Experimental  Lot  No.  2.  The  depth 
of  covering  is  much  less  than  in 
Lot  No.  1. 


-,so 


UNIVERSITY    OF    CALIFORNIA— EXPERIMENT    STATION 


by  the  pigs  and  arc  undoubtedly  beneficial  in  helping  to  rid  the  pigs 
of  worms  and  keeping  them  in  thrifty  condition. 

Anti-hog  cholera  serum  for  the  prevention  of  hog  cholera  is  pro- 
duced by  the  Agricultural  Experiment  Station.  Blank  forms  for 
making  applications  for  the  serum  may  be  obtained  by  writing  to  the 
Veterinary  Division,  Agricultural  Experiment  Station,  Berkeley. 
Bulletin  229  of  this  station  describes  the  method  of  preparation,  dis- 
tribution, and  use  of  the  serum.     This  bulletin  may  be  secured   free 

of  charge  by  writing  to  the  Director  of  the  Agricultural  Bxperi ut 

Station,  Berkeley,  California. 


Figure  14. — Cross  sections  of  L— 1  cut  between  fifth  and  sixth  ribs,  and 
ham  from  same  carcass.  Notice  not  only  the  depth  of  the  covering,  but  also 
how  the  fat  and  lean  are  interspersed. 


Figure  15. — Cross  section  of  Lot  No.  2  cut  between  fifth  and  sixth  ribs,  and 
ham  from  same  carcass.  When  compared  with  L-1a,  shows  less  desirable  cover- 
ing and  intermingling  of  fat  and  lean  tissue. 


